Cut off ends of eggplants & cut into (appx) 3/4" slices
Salt both sides of each of the eggplant slices and let it sit for 1 -2 hours
Rinse off salt from each slice and squeeze between paper towels after rinsing to get more bitterness out.
Purple eggplant more bitter than white.
Let it sit out until both sides of eggplant slices are dry
Fry in a lot of heavy olive oil at med/low heat for 5 minutes on each side or until soft
Salt one side lightly and place on bottom of tin lasagna pan (with folded parchment paper at the bottom)
Until lasagna pan bottom is completely covered
Leave 1/3 - 1/4 of eggplant out and chop into pieces for stuffing
Saute red onion in nice olive oil
Add chopped eggplant, zucchini, rice & ground turkey
Do NOT add more than 2 cups of rice - it expands a lot and will dull the flavor
I tried 2 1/2 cups last time and it expanded so much that it was half rice by the end.
Add salt, pepper, chicken bouillon to taste
Add little chicken broth to mixture if too dry (should be a little soupy)
Let cook until rice is softer
Add chopped Italian parsley the last few minutes
Layer in Lasagna Pan:
Fold parchment paper in half along bottom of pan
Spoon thick layer of stuffing onto eggplants layer
Top with a thin layer with chopped tomato (no basil flavor and not pureed - need extra juice),
1 large can per pan
Add a sugar to compensate for sour tomatoes and eggplant bitterness
Add salt, pepper and a little splash of olive oil, but don't add a lot, just a little.
Eggplant that's already been fried in olive oil won't absorb much more, and the dish will come out too oily.
Bake at 350 for 2 hours if the stuffing is still warm
If it's cold, can take 3 hours to warm
Let sit for an hour to meld before eating
Crumbled goat cheese or crumbled feta or sliced buffalo mozzarella are all nice on top of eggplant dish
Should make four lasagna tins - once cooled, freeze in individual containers. If dry, add a little chicken broth before freezing
Top with a tiny splash of olive oil
4 lasagna pans make 8-9 red rubbermaid containers total for recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (894g)
|Recipe Makes: 8 Servings
|Calories from Fat: 83 (17%)
|Amt Per Serving
|Total Fat 9.3g
|Saturated Fat 2.9g
|Monounsaturated Fat 1.8g
|Polyunsanturated Fat 2.8g
|Total Carbohydrate 36.8g
|Dietary Fiber 19.8g
|Sugars, other 17g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!